Quantitative proteomic analysis for characterization of protein components related to dough quality and celiac disease in wheat flour, dough, and heat-treated dough
Jianchao Feng, Yuku Jia, Beiming Xu, Xianhong Bi, Zifei Ge, Geng Ma, Yingxin Xie, Chenyang Wang, Dongyun Ma
Topics & Concepts
GluteninGliadinStorage proteinGlutenFood scienceGlobulinChemistryGlutelinPlant proteinProtein qualityCultivarProlaminWheat flourBiochemistryBiologyAgronomyProtein subunitGeneImmunologyCeliac Disease Research and ManagementWheat and Barley Genetics and PathologyMicrobial Metabolites in Food Biotechnology